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Coconut Custard

southern.chef's picture
Ingredients
  Egg 2 , beaten
  Evaporated skim milk 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Coconut extract 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Vegetable cooking spray 1 Tablespoon
  Flaked coconut 1 Tablespoon, toasted
Directions

Combine eggs, milk, sugar, coconut extract, and salt, mixing well.
Pour mixture evenly into five custard cups coated with cooking spray.
Place cups in a 13-x 9- x 2-inch baking pan.
Pour hot water to depth of 1 inch into pan.
Bake at 325° for 45 to 50 minutes or until knife inserted in center comes out clean.
Remove cups from water, let cool.
Chill.
Sprinkle with toasted coconut.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pudding
Interest: 
Party
Servings: 
5

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 203 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 2.8 g13.9%

Trans Fat 0 g

Cholesterol 106.3 mg35.4%

Sodium 224.8 mg9.4%

Total Carbohydrates 26 g8.7%

Dietary Fiber 0.49 g2%

Sugars 24.9 g

Protein 10 g20%

Vitamin A 9.2% Vitamin C 0.07%

Calcium 30.2% Iron 2.6%

*Based on a 2000 Calorie diet

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Coconut Custard Recipe